Malted Milk Ball Sundae

This malted milk ball sundae recipe owes its existence to several New England women’s colleges in the late nineteenth century. Vassar students started making fudge in 1887. When the mixture wasn’t cooked enough and didn’t set, it had to be eaten with a spoon.

By the twentieth century, people began to undercook fudge on purpose, in order to eat it over ice cream or use it to ice cakes. The sauce in this recipe is packed with chocolate flavor and is a cinch to make.–Stephen Bruce

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